Open AccessEffect of Storage on the Antioxidant Activity of Yolk Lipid for Some Kinds of Eggs
Author(s) -
Sara H.M. Shareef,
Aum-El Bashar H.J. Al-Moussawi
Publication year - 2018
Publication title -
maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2520-0860
pISSN - 1814-5868
DOI - 10.37077/25200860.2018.80
Subject(s) - yolk , quail , antioxidant , lipid oxidation , chemistry , food science , egg white , hydrogen peroxide , lipid peroxidation , biochemistry , biology , endocrinology
The current study included estimating the antioxidant activity of yolk lipid for the quail egg, Coturnix japonica (quail), Gallus gallus L. (hen), Anas Platyrhynchos L. (duck) and Gygnus cygnus L.(goose). The yolk and the white of those were separated from each other and the yolk lipid was separated also. The antioxidant activity, reducing power, chelating of iron ions and scavenging of hydrogen peroxide of yolk lipid for fresh egg were studied. The effect of egg storage at laboratory temperature (25-30°C) and refrigerator temperature (4±1°C) on antioxidant activity of egg yolk lipid was studied. The results showed that there was a significant decrease (P?0.05) in all the antioxidant activity tests with duration of storage compared to yolk lipid of fresh egg. The decrease was more obvious when storing the egg at lab temperature (25-30°C) compared with the stored egg in refrigeration (4±1°C).